5 tablespoons tamari or soy sauce (use gluten-free tamari to make this gluten-free)

6 tablespoons brown sugar or coconut sugar

1/4 cup fresh lime juice

2 tablespoons Sriracha

2 tablespoons mellow organic white miso

1/4 cup water

To serve:

3/4 cup chopped roasted peanuts

Extra lime wedges

1. First make the organic tofu (or tempeh). You’ll need a large cast iron pan, or something non-stick that can take very high heat. Preheat pan over high heat. Once pan is good and hot, drizzle in 1 tablespoon of oil. Add the cubed organic tofu (or tempeh) and sprinkle with about 1/4 teaspoon salt. The organic tofu should immediately sizzle when it hits the hot pan, otherwise, turn the heat up. Cook for about 7 minutes, tossing often, until it’s nicely browned.

2. In the meantime, mix together all of the ingredients for the sauce and set aside. The organic miso may not completely dissolve, but that’s okay—just get it as smooth as possible.

3. When the organic tofu (or tempeh) is browned, transfer it to a plate and cover gently with tin foil to keep warm. In the same pan, cook the broccoli in 2 teaspoons oil with 1/4 teaspoon of salt. Cover the pan in between stirring to get it to cook faster. It should take about 5 minutes and be lightly charred in some places. Transfer to the same plate as the organic tofu (or tempeh).

4. Now, we’ll cook the sauce. Lower heat to medium. Cook the garlic in the remaining oil very briefly, about 15 seconds. Add the scallion and cilantro and toss just to get it wilted. Now, pour in about half of the sauce and get it heated through.

5. Add the noodles and toss to coat. Then add back the organic tofu (or tempeh) and broccoli, the mung beans and the remaining sauce, and toss to coat.